Rapid Kitchen

Castella Cake

Ingredients:
- 70g unsalted butter
- 80ml milk
- 5 eggs
- 1 tsp vanilla extract
- 80g sugar
- 70g cake flour
- Cake mold (size 16 cm)

Instructions:
1. Start by melting the butter in a pan.
2. Add the milk to the melted butter and remove the pan from the heat.
3. Sift and mix the cake flour into the butter and milk mixture.
4. Mix until you have a smooth texture without lumps.
5. Separate the egg whites from the yolks.
6. Pour the yolks into the mixture and add the vanilla extract. Mix well.
7. The mixture should be smooth and well combined.
8. In a separate bowl, start whipping the egg whites at medium speed.
9. Once frothy, add half of the sugar and continue to whisk.
10. Gradually add the remaining sugar while whisking until the meringue is shiny with soft peaks.
11. Gently fold 1/3 of the meringue into the yolk mixture.
12. Carefully fold the yolk mixture into the meringue, being gentle to prevent air loss.
13. Pour the mixture into a 16cm diameter cake mold.
14. Place the mold in a water bath before baking for a softer cake.
15. Bake at 150°C for 60-70 minutes until golden brown.
16. Enjoy your fluffy Castella cake!

Preparation Time: 15 minutes
Total Time: 1 hour
Cook Time: 1 hour
Yield: 5 servings

Strawberry Summer Cake

Ingredients:
- 6 tablespoons unsalted butter, at room temperature
- 1 ½ cups all-purpose flour (can swap with barley flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon table salt
- 1 cup granulated sugar
- 1 large egg
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 pound strawberries, hulled and halved

Instructions:
1. Preheat the oven to 350°F (175°C). Butter a 9-inch pie plate.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the egg and mix well. Stir in the milk and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared pie plate. Arrange the strawberry halves on top, cut side down, in a decorative pattern.
6. Bake for 10 minutes at 350°F (175°C), then reduce the temperature to 325°F (165°C) and bake for an additional 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before serving.

Preparation Time: 15 minutes
Total Time: 1 hour 10 minutes
Cook Time: 1 hour
Yield: 8 servings

Magic Vanilla Cake

Ingredients:
- 4 egg yolks
- ¾ cup sugar
- 2 tablespoons cold water
- 1 stick melted butter
- ¾ cup flour
- ⅛ teaspoon salt
- 2 cups whole milk or half and half
- 2 teaspoons vanilla
- 4 egg whites at room temperature

Instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, beat the egg yolks and sugar until well combined.
3. Add the cold water, melted butter, flour, salt, whole milk, and vanilla. Mix until smooth.
4. In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the batter gently.
5. Pour the batter into a greased cake pan.
6. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.
8. Enjoy your magical vanilla cake!

Preparation Time: Not specified
Total Time: Approximately 45 minutes
Cook Time: 40-45 minutes
Yield: 4 servings

Blueberry Breakfast Mug Cake

Ingredients:
- ¼ cup whole-wheat pastry flour
- 1 tablespoon rolled oats
- 1 tablespoon coconut sugar
- ½ teaspoon cinnamon
- ¼ teaspoon baking powder
- 1 pinch salt
- ¼ cup 2% milk or unsweetened non-dairy milk
- 2 teaspoons canola oil or melted coconut oil
- ¼ teaspoon vanilla extract
- ¼ cup fresh blueberries
- 2 teaspoons pecans, chopped and toasted

Instructions:
1. In a small bowl, whisk together the flour, oats, sugar, cinnamon, baking powder, and salt. In a small measuring cup, whisk together the milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix with a fork until moistened. Stir in the blueberries.
2. Spoon the batter into a 12–16-ounce mug. Sprinkle the top with chopped pecans. Microwave on high for 1 1/2–2 minutes, depending on the wattage of your microwave. Watch closely and do not overcook. Add time in 10-second intervals if the muffin is not done. The muffin will puff up at first but deflate as it cools.

Preparation Time: 5 minutes
Total Time: 10 minutes
Cook Time: 2 minutes
Yield: 1 serving

Blueberry Ricotta Cake

Ingredients:
- 3 eggs
- 250g ricotta cheese
- 1 tsp vanilla
- 0.5 juice of lemon
- 1 zest of lemon
- 200g sugar
- 200g all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 110g melted butter
- 225g blueberries
- 1 Tbsp all-purpose flour

Instructions:
1. Preheat the oven to 175°C/350°F.
2. In a bowl, whisk together eggs, ricotta, vanilla, lemon juice, and lemon zest until smooth.
3. Add sugar and a pinch of salt, then whisk.
4. Sift in flour and baking powder, then whisk until combined.
5. Stir in the melted butter until the batter is smooth.
6. In a separate bowl, toss 150g of blueberries with 1 tablespoon of flour until coated.
7. Fold the coated blueberries into the cake batter and pour into a cake tin lined with parchment paper.
8. Top with the remaining blueberries.
9. Bake for 50-60 minutes until golden.
10. Enjoy your Blueberry Ricotta Cake!

Preparation Time: 10 minutes
Total Time: 1 hour
Cook Time: 50-60 minutes
Yield: 6 servings

Chocolate Mug Cake

Ingredients:
- 2 Tbsp flour
- 1 Tbsp cocoa powder
- 2 Tbsp stevia
- ¼ tsp baking powder
- ½ tsp olive oil
- 3 Tbsp unsweetened almond milk (plus 1 tbsp for topping)
- 1g chocolate chips (optional)

Instructions:
1. In a small mug, mix together the dry ingredients.
2. Add in the oil and milk and mix until well combined. Top with a few chocolate chips and microwave for 50-60 seconds. (For reference, a 700W microwave took 55 seconds).
3. Allow the mug cake 1-2 minutes to cool before enjoying.

Preparation Time: Not specified
Total Time: Not specified
Cook Time: 50-60 seconds
Yield: 1 serving

Chocolate Cake

Ingredients:
- 1 egg
- 50g stevia or granulated sweetener
- 50g full-fat yogurt
- 25g plain flour all-purpose
- 15g unsweetened cocoa powder
- 1 tsp baking powder

Frosting:
- 50g full-fat yogurt
- 1 Tbsp unsweetened cocoa powder
- 2 Tbsp sweetener 0 calorie, icing sugar

Instructions:
1. Pre-heat oven to 180°C (356°F).
2. Make the frosting by mixing the yogurt, cocoa powder, and 0 calorie icing sugar together until smooth. Set aside in the fridge.
3. Using an electric hand whisk, beat together the egg and stevia on high until light and fluffy, about 3-5 minutes.
4. Mix in the yogurt and then fold in the flour, cocoa powder, and baking powder until well combined.
5. Transfer the batter to a 5-inch cake tin and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool before frosting. Cut the cake into 4 slices, serve, and enjoy!

Preparation Time: 7 minutes
Total Time: 22 minutes
Cook Time: 15-18 minutes
Yield: 4 servings

Microwave Mug Cake

Ingredients:
- 4 Tbsp self-raising flour
- 4 Tbsp caster sugar
- 2 Tbsp cocoa powder
- 1 medium egg
- 3 Tbsp milk
- 3 Tbsp vegetable oil or sunflower oil
- 3 drops vanilla essence (or other essence like orange or peppermint)
- 2 Tbsp chocolate chips, nuts, or raisins (optional)

Instructions:
1. In a microwave-safe mug, combine the self-raising flour, caster sugar, and cocoa powder.
2. Add the egg, milk, vegetable oil, and vanilla essence to the mug. Mix well until smooth.
3. If desired, stir in chocolate chips, nuts, or raisins.
4. Microwave the mug on high for 2 minutes, or until the cake is cooked through.
5. Allow it to cool slightly before enjoying.

Preparation Time: 5 minutes
Total Time: 7 minutes
Cook Time: 2 minutes
Yield: 1 serving

Frozen Cappuccino

Ingredients:
- 300ml heavy cream
- 90g coffee
- 35g sugar
- Cocoa powder to decorate

Instructions:
1. In a bowl, whip the heavy cream until stiff peaks form.
2. Brew the coffee and allow it to cool.
3. Mix the cooled coffee with sugar in a mug.
4. Gradually fold the sweetened coffee mixture into the whipped cream until well combined.
5. Serve the frozen cappuccino with a dusting of cocoa powder on top.

Preparation Time: 10 minutes
Total Time: 10 minutes
Cook Time: 0 minutes
Yield: 4 servings

Roasted Garlic Cauliflower

Ingredients:
- 1 head cauliflower, cut into small pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 3 tablespoons grated Parmesan cheese

Instructions:
1. Preheat oven to 425F.
2. Spread cauliflower in a single layer onto a baking tray.
3. Drizzle with olive oil and toss to coat each piece.
4. Sprinkle garlic powder, salt, and pepper on top.
5. Bake for 20-25 minutes until tops are browned, stirring halfway through.
6. Remove from oven and top with Parmesan cheese. Serve immediately.

Preparation Time: 5 minutes
Total Time: 30 minutes
Cook Time: 25 minutes
Yield: 4 servings

Air Fryer Salmon

Ingredients:
- 2 wild salmon fillets
- 2 tsps avocado oil or olive oil
- 2 tsps paprika
- Salt, generously seasoned
- Coarse black pepper
- Lemon wedges

Instructions:
1. Remove any bones from the salmon fillets if necessary and let them sit on the counter for an hour.
2. Rub each fillet with olive oil and season with paprika, salt, and pepper.
3. Place the fillets in the basket of the air fryer and set the temperature to 390 degrees for 7 minutes for 1-1/2-inch fillets.
4. When the timer goes off, check the fillets with a fork to ensure they are cooked to your desired doneness.
5. Serve the salmon with lemon wedges.

Preparation Time: 2 minutes
Total Time: 9 minutes
Cook Time: 7 minutes
Yield: 2 servings

Protein Brownie Bites

Ingredients:
- 1 cup pumpkin puree (can sub for sweet potato or banana)
- 1/2 cup almond butter (can sub for peanut butter, cashew butter, or a nut butter alternative)
-1/4 cup cocoa powder
- 1 scoop protein powder (see post tested recommendations)
- 1 serving liquid stevia

Instructions:
1. Preheat the oven to 350°F (180°C) and line a mini muffin tin with mini muffin liners.
2. In a mixing bowl, combine the pumpkin puree, almond butter, cocoa powder, protein powder, and liquid stevia. Mix until well combined.
3. Spoon the batter into the mini muffin liners, filling each one about 3/4 full.
4. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
5. Allow the brownie bites to cool before serving.

Preparation Time: 5 minutes
Total Time: 20 minutes
Cook Time: 15 minutes
Yield: 12 servings

Apple Pie Cinnamon Roll

Ingredients:
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 2 x 17.5 oz (5) Pillsbury flaky cinnamon rolls dough with icing, cans, refrigerated, original
- ¼ cup butter, melted
- 1 cup apple pie filling with more fruit can

Instructions:
1. Preheat the oven according to the Pillsbury cinnamon rolls package instructions.
2. In a bowl, mix together the sugar and ground cinnamon.
3. Cut each cinnamon roll dough piece into quarters.
4. Dip each dough piece in melted butter, then coat with the cinnamon sugar mixture.
5. Layer the coated cinnamon roll pieces in a baking dish.
6. Spread the apple pie filling on top of the cinnamon roll pieces.
7. Bake in the preheated oven until the cinnamon rolls are golden brown and cooked through.
8. Drizzle with the icing included in the cinnamon roll cans before serving.
9. Serve warm and enjoy this delicious make-ahead breakfast bake!

Preparation Time: 15 minutes
Total Time: Varies (Dependent on cinnamon roll baking time)
Cook Time: Varies (Dependent on cinnamon roll baking time)
Yield: 12 servings

Pot Orange Chicken

Ingredients:
- 3 lbs Boneless Skinless Chicken Breasts
- ¾ cup orange marmalade
- ¾ cup BBQ Sauce
- 2 Tbsp soy sauce

Instructions:
1. Place the boneless skinless chicken breasts in the crockpot.
2. In a bowl, mix together the orange marmalade, BBQ sauce, and soy sauce.
3. Pour the sauce mixture over the chicken in the crockpot.
4. Cook on high for 3-4 hours or on low for 6-8 hours until the chicken is cooked through.
5. Serve the tender and flavorful sweet & tangy orange chicken over rice or with your favorite side dish.

Preparation Time: 5 minutes
Total Time: 3 hours 30 minutes
Cook Time: 3 hours 30 minutes
Yield: 4 servings

Lemon Pepper Chicken

Ingredients:
- 2 teaspoons butter or enough oil to cover your skillet
- 1 tablespoon ground black pepper, divided
- 1 skinless boneless chicken breast half
- 1 tablespoon fresh lemon juice

Instructions:
1. Melt butter in a small skillet and sprinkle 1/2 tablespoon of ground black pepper on the skillet.
2. Place the chicken breast on the pepper and squeeze fresh lemon juice over the chicken. Season with the remaining black pepper.
3. Saute the chicken breast for about 5 to 7 minutes on each side, squeezing lemon juice on the other side as well. Cook until the chicken is cooked through and the juices run clear.
4. Serve hot and enjoy your lemon pepper chicken!

Preparation Time: 5 minutes
Total Time: 20 minutes
Cook Time: 15 minutes
Yield: 1 serving

Meatball Sub Bubble Up Bake

Ingredients:
- 1 can Pillsbury Biscuits
- 1 bag frozen meatballs
- 1 ½ cups spaghetti sauce
- 1 ½ cups shredded mozzarella

Instructions:
1. Preheat the oven according to the biscuit package instructions.
2. Cut each biscuit into small pieces and place them in a greased baking dish.
3. Top the biscuits with the frozen meatballs.
4. Pour the spaghetti sauce over the meatballs and biscuits.
5. Sprinkle the shredded mozzarella on top.
6. Bake in the preheated oven until the biscuits are cooked through and the cheese is melted and bubbly.
7. Serve hot and enjoy!

Preparation Time: N/A
Total Time: N/A
Cook Time: N/A
Yield: N/A

One Pot Chicken Parmesan Pasta

Ingredients:
- 2 boneless skinless chicken breasts, diced into bite-sized pieces
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 1 yellow onion, medium, minced
- 3 cloves garlic, minced
- 16 oz dried short-cut pasta (such as rigatoni)
- 24 oz Newman's Own marinara sauce (or your favorite jarred marinara sauce)
- Water to fill the empty marinara sauce jar
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
- Salt and pepper to taste
- Dried Italian seasoning (optional)
- Fresh parsley and basil, minced, for garnish

Instructions:
1. In a large pot or skillet, cook the diced chicken over medium heat until browned.
2. Add Italian seasoning, garlic powder, minced onion, and minced garlic to the chicken. Cook until fragrant.
3. Add the dried pasta, marinara sauce, and water to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer until the pasta is cooked and the sauce has thickened.
5. Stir in the mozzarella and parmesan cheeses until melted.
6. Season with salt, pepper, and additional Italian seasoning if desired.
7. Garnish with fresh parsley and basil before serving.

Preparation Time: 10 minutes
Total Time: 30 minutes
Cook Time: 20 minutes
Yield: 6 servings

BBQ Chicken Tostadas

Ingredients:
- 8 tostada shells (8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy)
- 3 cups cooked and shredded chicken
- 1 1/2 cups barbecue sauce, divided
- 2 cups shredded cheese (mozzarella, cheddar, Monterey Jack, or a blend)
- 3 green onions, very thinly sliced (optional)

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the tostada shells on a baking sheet.
3. In a bowl, mix the shredded chicken with 1 cup of barbecue sauce until well coated.
4. Divide the chicken evenly among the tostada shells.
5. Sprinkle the shredded cheese over the chicken on each tostada.
6. Bake in the preheated oven for 5-8 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and drizzle the remaining barbecue sauce over the tostadas.
8. Top with thinly sliced green onions, if desired.
9. Serve hot and enjoy.

Preparation Time: 10 minutes
Total Time: 18 minutes
Cook Time: 8 minutes
Yield: 4 servings

French Toast

Ingredients:
- 1 egg
- 1 tsp McCormick pure vanilla extract
- ½ tsp McCormick ground cinnamon
- ¼ cup milk
- 4 slices hearty sandwich bread

Instructions:
1. In a shallow bowl, whisk together the egg, vanilla extract, cinnamon, and milk.
2. Dip each slice of bread into the egg mixture, ensuring both sides are coated.
3. Heat a frying pan over medium heat and cook the bread slices until golden-brown on each side.
4. Serve the French toast warm with maple syrup, strawberries, blueberries, or honey butter.

Preparation Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4 servings

French Bread Pizza

Ingredients:
- 1 french loaf
- 1/2 cup pizza sauce
- 1 cup (4 oz) shredded mozzarella cheese
- Toppings of your choice

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the french loaf in half lengthwise and place it on a baking sheet.
3. Spread the pizza sauce evenly over the cut side of the bread.
4. Sprinkle the shredded mozzarella cheese on top of the sauce.
5. Add your choice of toppings, such as pepperoni, vegetables, or herbs.
6. Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly.
7. Slice and serve hot.

Preparation Time: 5 minutes
Total Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings

Tortellini Bake

Ingredients:
- 4 cups tortellini (can be frozen or refrigerated)
- 1.5 cups spaghetti sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- Parsley for garnish

Instructions:
1. Preheat oven to 375°F.
2. Cook tortellini according to package instructions.
3. In a baking dish, layer half of the cooked tortellini, followed by half of the spaghetti sauce, mozzarella, and parmesan cheese.
4. Repeat the layers with the remaining ingredients.
5. Bake in the preheated oven for 10 minutes or until cheese is melted and bubbly.
6. Garnish with parsley before serving.

Preparation Time: 10 minutes
Total Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings

Mississippi Pot Roast

Ingredients:
- 1 x 3 pound chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/4 cup butter
- 4 pepperoncini peppers

Instructions:
1. Place the chuck roast in a slow cooker.
2. Sprinkle the ranch dressing mix and au jus gravy mix over the roast.
3. Place the butter on top of the roast and add the pepperoncini peppers to the pot.
4. Cook on low for 8 hours until the meat is tender and easily shreds.
5. Shred the meat using two forks and serve with the cooking juices.

Preparation Time: 5 minutes
Total Time: 8 hours, 5 minutes
Cook Time: 8 hours
Yield: 8 servings

Chicken Ranch Wraps

Ingredients:
- 2 cups cooked, grilled, chopped chicken breasts, seasoned with your favorite spices
- 1/4 cup Hidden Valley ranch dressing
- 1/2 cup mozzarella cheese
- 1/4 cup minced cilantro (optional)
- 4 8-inch flour tortillas

Instructions:
1. In a bowl, combine the cooked, grilled, and seasoned chicken breasts with the ranch dressing.
2. Place a portion of the chicken mixture onto each tortilla.
3. Sprinkle with mozzarella cheese and minced cilantro.
4. Roll up the tortillas to form wraps.
5. Serve and enjoy!

Preparation Time: 5 minutes
Total Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings

Breakfast Grilled Cheese

Ingredients:
- 2 slices thick-cut bread
- 1 egg
- 50g grated cheese
- 4 cooked bacon rashers
- 1 Tbsp butter

Instructions:
1. Remove the centre of one slice of bread and butter one side.
2. Place the buttered side down in a hot frying pan until golden.
3. Flip the bread and crack one egg into the hole in the bread, allowing it to cook for 1-2 minutes.
4. Top with cheese, cooked bacon, and another slice of buttered bread.
5. Flip and grill until golden brown on the underside before serving.

Preparation Time: Not specified
Total Time: Not specified
Cook Time: Varies
Yield: 1 serving

Rosemary & Garlic Roast Potatoes

Ingredients:
- 1 kg Yukon Gold or Maris Piper potatoes
- 6 cloves of garlic
- 5 sprigs of rosemary
- 1/2 cup olive oil

Instructions:
1. Peel and slice the potatoes.
2. Place the sliced potatoes in cold, salted water and bring to a boil.
3. Preheat the oven to 200°C/390°F.
4. Simmer the potatoes for 5 minutes until fork tender.
5. Drain the potatoes and let them steam dry.
6. Add 1 cup of neutral oil to a baking tray and heat up in the oven for 10-15 minutes.
7. Carefully add the drained potatoes to the hot oil, season with salt and pepper, and mix well.
8. Roast in the oven for 1 hour and 20 minutes, turning every 20-30 minutes.
9. Finely chop the garlic and rosemary, mix with the olive oil.
10. Pour the garlic and rosemary mixture over the potatoes and return to the oven for 3-4 minutes.
11. Sprinkle with a pinch of salt before serving.

Preparation Time: 20 minutes
Total Time: 1 hour and 20 minutes
Cook Time: 1 hour and 20 minutes
Yield: 4 servings

Sweet Chili Salmon

Ingredients:
- 6 salmon fillets
- 10 fl oz sweet chili sauce
- 3 cups basmati rice
- 4 ½ cups water
- 2 cups broccoli

Instructions:
1. Preheat oven to 400°F.
2. Place salmon fillets on a baking sheet lined with parchment paper.
3. Coat salmon fillets in sweet chili sauce, marinate if possible.
4. Cook in the oven for approximately 15 minutes, or until salmon reaches an internal temperature of 145°F.
5. Serve with basmati rice and broccoli.

Preparation Time: 10 minutes
Total Time: 25 minutes
Cook Time: 15 minutes
Yield: 6 servings

Dan Dan Noodles

Ingredients:
- 1 pound Ground Chicken 97/3
- 1 tablespoon olive oil
- 10 oz Al Dente Carba-Nada Noodles
- 1 cup pasta water
- ½ cup (120g) Sauerkraut or Pickled Mustard Greens, finely chopped
- ¼ cup (26g) Powdered Peanut Butter
- ¼ cup low sodium soy sauce
- 2 tablespoons chili oil
- 2 tablespoons hoisin
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon chinese five spice
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper

Instructions:
1. In a large skillet, cook the ground chicken in olive oil until browned.
2. Cook the noodles according to package instructions, reserving 1 cup of pasta water.
3. In a separate bowl, mix together the sauerkraut, powdered peanut butter, soy sauce, chili oil, hoisin, honey, rice vinegar, five spice, garlic powder, and white pepper.
4. Add the sauce mixture to the skillet with the cooked chicken and stir to combine.
5. Add the cooked noodles and pasta water to the skillet and toss everything together until well coated.
6. Serve hot and enjoy!

Preparation Time: 10 minutes
Total Time: 30 minutes
Cook Time: 20 minutes
Yield: 5 servings

Turkey Cranberry Spinach Casserole

Ingredients:
- 1 (14.5 ounces) can chicken broth
- 3 tablespoons butter
- 3 cups stuffing mix
- 3 cups turkey, cooked and cubed or shredded
- 2 cups fresh baby spinach, roughly chopped
- ½ cup dried cranberries
- ¾ cup shredded cheddar cheese

Instructions:
1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a saucepan, bring the chicken broth and butter to a boil. Remove from heat and stir in the stuffing mix until well combined.
3. Spread half of the stuffing mixture in the bottom of the prepared baking dish.
4. Layer the cooked turkey, fresh spinach, dried cranberries, and shredded cheddar cheese on top of the stuffing mixture.
5. Spread the remaining stuffing mixture over the top of the casserole.
6. Cover the dish with foil and bake in the preheated oven for about 20 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the casserole is heated through and the top is golden brown.
8. Let the casserole cool slightly before serving.

Preparation Time: 10 minutes
Total Time: 30 minutes
Cook Time: 10 minutes
Yield: 5 servings

Oven Baked Chicken Parmesan

Ingredients:
- 2 tablespoons olive oil
- 1 pound (2) chicken breasts
- 1 egg
- 1 cup panko bread crumbs
- ½ cup parmesan cheese, fresh grated
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoon parsley, minced (optional, for garnish)

Instructions:
1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
2. In a shallow bowl, whisk the egg. In another shallow bowl, combine the panko bread crumbs, parmesan cheese, oregano, garlic powder, salt, and pepper.
3. Dip each chicken breast in the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
4. Place the coated chicken breasts in the prepared baking dish.
5. Bake in the preheated oven for about 15 minutes.
6. Remove the dish from the oven and spoon marinara sauce over each chicken breast. Top with shredded mozzarella cheese.
7. Return the dish to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Garnish with minced parsley before serving.

Preparation Time: 10 minutes
Total Time: 30 minutes
Cook Time: 20 minutes
Yield: 4 servings

Broccoli Salad

Ingredients:
- 1 head (5 cups) broccoli
- 8 slices bacon
- ⅓ cup red onion, diced
- ½ cup dried cranberries
- ½ cup sunflower seeds
- ¼ cup goat cheese, crumbled
- ½ cup mayonnaise
- ¼ cup plain yogurt

Instructions:
1. Cook the bacon until crispy, then crumble and set aside.
2. Cut the broccoli into bite-sized florets and blanch in boiling water for 2-3 minutes. Drain and rinse with cold water.
3. In a large bowl, combine the broccoli, bacon, red onion, dried cranberries, sunflower seeds, and goat cheese.
4. In a separate bowl, mix together the mayonnaise and plain yogurt to make the dressing.
5. Pour the dressing over the salad and toss to combine.
6. Serve chilled and enjoy!

Preparation Time: 5 minutes
Total Time: 20 minutes
Cook Time: 15 minutes
Yield: 6 servings